The YRYM HT butcher paper is very durable

The YRYM HT butcher paper is very durable I used a double layer to take some meat I had smoked across town and it did not bleed through kept all the juices in. If your reading this then your thinking about buying this, don't hesitate, just do it, you won't be sorry! Made my first brisket with this butcher paper and it came out AMAZING! Exactly what I was hoping for, highly recommend! Better than aluminum foul. Would definitely buy again. It’s exactly what I needed. Works great to warp that fresh out of the smoker brisket or ribs. I bought this to do Texas style brisket. I use it fro the wrap after the stall. It makes for a better bark than using foil. It works very well and the spool it comes on fits in my paper dispenser, like the old Meat Market dispensers.

This butcher paper does exactly what it says it will do. Very happy with the product. The day it arrived I smoked a cowboy ribeye steak, wrapped it for the last 20 minutes, steak was delicious and moist. Outstanding product and company. I started smoking meats as a hobby a few months ago. I wanted to do a traditional Texas Style wood smoked beef brisket and a few of the recipes I read suggested wrapping my brisket (and any cut for that matter) in brown butcher paper for the last step in the cooking process. Needless to say, whoever suggested that was a genius!
My brisket came out of the smoker with the most beautiful black bark and a clear, red smoke ring. I'm using this butcher paper every time I smoke a dry rubbed piece of meat.

Get this. It allows you to braise in the smoker, It's amazing the juices paper can hold against the meat rather than dripping into the pan. I smoked some spare ribs and they came out great thanks to the product. I will be ordering again soon. Good product but too narrow for packer briskets. Held up well during the last 5 hours of a 12-hour smoke. Wrapped a bit too early so not as much bark formation as I would have liked. That’s not the paper’s fault at all. I'm new to the smoking game and over the 6 months, I've smoked pork butts for pulled pork and lately chuck roasts (practicing for brisket). Everything I read about talked about using foil as a wrap to bring up to your final term and break the meat apart. A more experienced friend suggested butcher paper and what a difference!!

Made my first brisket on my pellet grill using Pink Butcher paper to wrap at 165 degrees. It turned out amazing.. Had to smoke a 16 lbs brisket and finish the smoke by rolling the brisket in the butcher paper for the final 10 hrs of smoke. LOVE IT Used the first day I received it. Glad I got it, made a big difference on my brisket compared to foil. Used this to wrap pork butts for pulled pork in our smoker. Worked great helped them cook faster but kept juices in. Very pleased have ordered a couple times. Just wish it was a little less expensive.